Slow processes,
as nature commands.
It is not just flour. It is the result of forty days of smoke, the heartbeat of a water mill and the silence of the Apennine woods.
From the forest to the metato
The metato is a small two-storey stone structure. Here the chestnuts are spread on a wooden grid while a slow fire of chestnut wood and husks burns on the ground floor.
Forty days of patience. The smoke envelops every nut, drying it slowly without cooking it. It is an alchemy of constant heat and aromatic smoke that gives the flour that lightly toasted aftertaste, unique of its kind.
The ritual of fire
"The flame must never touch the grid. It is the warmth of the forest's soul that transforms the fruit."
Optical sorting
Between drying and milling, every chestnut passes through a technologically advanced optical sorter. High-resolution cameras and analysis algorithms reject in real time every defective, dark, worm-eaten or imperfectly dried nut.
It is where farming tradition meets technology: the ancient know-how of the metato, and the digital eye that guarantees only the best chestnuts to those who buy. No surprises in the bag — only the best of the harvest.
Only the perfect nut reaches the mill.
Certification
Guaranteed cold milling to preserve enzymes.
The stone mill
After optical sorting, the chestnuts are taken to the mill. The great French stones, restored by hand, turn slowly as tradition demands.
Unlike industrial mills, the stone does not heat the flour. The grain stays irregular, "alive", carrying all the oils and aromas that mechanical heat would destroy.
"What a machine does in an hour, the metato does in forty days. You can taste the difference."
Details that make the difference
Manual sifting
Every bag is hand-checked to ensure absolute purity.
100% Natural
No fertiliser, only the undergrowth humus.
Optical sorting
Technologically advanced optical sorter: rejects every defective nut before milling.
Ethical packaging
Recycled paper bag with natural twine stitching.
